Eggplant Parmesan Casserole

This recipe is similar to a vegetarian lasagna - without the noodles!  It was delicious on it's own, but would also be great served over pasta.  And it is made with my favorite fresh herb, basil.

Baked Eggplant Parmesan Casserole

Preparing the Eggplant and ingredients:

•             1 eggplant, peeled and sliced crosswise into 1/4 inch slices

•             Salt

•             2 eggs

•             2 tbsp. milk

•             1 tsp. Nature’s Seasons

•             ½ cup Italian panko bread crumbs

•             8 oz. ricotta cheese

•             6 oz. shredded mozzarella cheese

•             ¾ cup shredded Parmesan cheese

•             ¼ chopped fresh basil

•             Olive oil

•             2-3 garlic cloves

•             1 jar prepared pasta sauce or 1 ½ cups homemade pasta sauce (tomato basil is delicious)

Place eggplant slices in a single layer in colander or on paper towel and sprinkle with salt.  Let sit for one hour.  This allows all the moisture to drain from the eggplant and will give a better texture in the end. While eggplant is resting, beat 1 egg in a bowl with 2 tbsp. milk and Nature’s Seasons, then set aside.  Put Italian panko bread crumbs in another bowl, and set aside.  In third bowl mix ricotta cheese, mozzarella, ¼ cup of the shredded Parmesan, 1 egg, and fresh basil, then set aside. 

Put it all together:

1. Preheat oven to 350F.

2. In large skillet, add 2 tbsp. olive oil and 1 fresh garlic clove, crushed.  Let garlic cook for about 20 seconds.  Put several eggplant slices into the bowl with the beaten egg.  Dip each slice into the panko bread crumb mixture then place in skillet with the olive oil and garlic.  Cook on one side until lightly browned, then turn to cook the other side.  Remove onto separate plate.  You will need to repeat this procedure 2-3 times until all eggplant slices have been browned.

3. In 9 x 13 baking dish, spread half of the pasta sauce.  Layer half of the cooked eggplant slices, then  half of the cheese mixture, the remaining eggplant, the remaining cheese mixture, then the rest of the pasta sauce.  Top with the remaining parmesan cheese. Bake at 350F for 35-40 minutes.

Homemade pasta sauce recipe (optional, to be made beforehand if you don't use bottled sauce)

•             1 clove garlic, minced

•             28 oz. canned petite diced tomatoes (undrained)

•             1/2 teaspoon dried oregano

•             1/4 teaspoon crushed red pepper flake (optional)

•             1/4 teaspoon salt

•             Handful of fresh basil leaves, chopped roughly

1. Heat olive oil over medium heat.  Saute garlic for a few minutes.

2. Add tomato, red pepper flakes, oregano, and salt.  Let sauce simmer, stirring occasionally for about 5 minutes.  Reduce heat. Add chopped basil leaves.

Who eats Brussels Sprouts?

For the most part, Brussels Sprouts have always been pretty low on my list of preferred veggies.  Maybe it's because I bought them once and by the time I used them they were mushy.  At any rate, using FRESH Brussels Sprouts in the amazing recipe below, you will learn to love them.  This recipe was in the article Ultimate Recipes for Vegetables by Diane Morgan in Bon Apetit Magazine, November 2010 issue.  This recipe is at http://www.bonappetit.com/recipes/2010/11/sauteed_shredded_brussels_sprouts_with_smoked_ham_and_toasted_pecans. For more recipes, go to www.bonappetit.com/recipes.

SAUTEED SHREDDED BRUSSELS SPROUTS with SMOKED HAM and TOASTED PECANS
Prep time 40 minutes - 10 servings

2 lbs. Brussels sprouts
2 tbsp. butter
3 tbsp. extra-virgin olive oil
2  1/4-inch-thick slices smoked ham (about 6 oz.) coarsely chopped
1 lg. garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher or sea salt
1/2 cup pecans, toasted, chopped

Trim root ends from Brussels sprouts.  Using sharp knife or processor fitted with coarse shredding disk, thinkly slice Brussels sprouts into shreds.  Can be prepared 1 day ahead. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat.  Add hamp; saute until golden, about 3 minutes.   Add garlic; stir 30 seconds.  Add Brussels sprouts and broth; saute until crisp-tender but still bright green, 3 to 5 minutes.  Season with coarse salt and black pepper.  Transfer to serving bowl.   Sprinkle with pecans.



Parsley - Not Just a Pretty Thing!

Curly leaf parsley, with it's bright green color, is often used as a garnish.  There is also flat leaf, or Italian, parsley and a lesser known (in the U.S.) root parsley.  Many recipes containing garlic also call for parsley because it is commonly thought to offset the odor of garlic after eaten. Whether that's true or not, who knows?  Try a test on your friends - they'll tell you!  Parsley's fresh taste is mild, and goes well with potato and rice recipes, and in soups, stews and meat dishes.

Parsley is difficult to start from seed if you wish to grow it because germination takes from 3-6 weeks, then it needs at least 5 hours of sunlight per day.  I'm trying it for the first time this year, and while my chives, thyme and basil have already sprouted, I haven't seen anything from the parsley yet.  However, whether you start it from seed, or buy plants from a nursery, parsley is a wonderful addition to your garden.  It is attractive, can be planted with flowers, and is especially nice planted near tomato plants because the parsley nectar attracts wasps which kill damaging tomato hornworms. 

Parsley is the main ingredient in a popular Lebanese dish called Tabbouleh (Tabouli), often found prepared in the deli section of grocery stores near another popular dish, hummus.  Here is the link to a good tabouli recipe:

http://www.epicurious.com/recipes/member/views/AUTHENTIC-LEBANESE-TABOULI-1219893

Below, I am posting a recipe for Stuffed Acorn Squash which is good any time of the year, but particularly in the fall and winter.  I would give credit to the originator if I knew who it was, but I don't.  It's delicious!

Wild Rice Acorn Squash

1 acorn squash, cut in half, seeds removed by scooping out
1 tbsp. olive oil
4 oz. mushrooms
2 cloves garlic
3/4 tsp. ground dill seed
4-5 green onions
3 cups cooked wild rice
1/2 cup toasted walnuts or almonds, chopped coarsely
2 tbsp. fresh parsley
Sea salt and pepper, to taste
1 egg, beaten lightly

Place acorn squash on lightly greased baking dish, cut side down.  Bake at 350 degrees F. until tender, about 25 minutes.  Meanwhile, chop mushrooms, onion and parsley.  Mince garlic.  Heat oil in skillet, add mushrooms, garlic and dill seed.  Stir in green onions, rice, parsley, and 1/3 cup of the nuts.  Season with salt and pepper to taste.  Stir in beaten egg.  Spoon stuffing into baked squash, divided evenly.  Arrange squash in baking pan and sprinkle with remainder of nuts.  Bake at 350 degrees F. until squash is steaming and nuts are lightly toasted.  Arrange on platter and serve.  Makes 2 servings as entree, or 4 servings as side dish (cut each half in half).